Crispy Skin Salmon with Zucchini, Cucumber, and Dill Salad is the perfect light meal for a warm day.
Steph’s note: I’m so excited to introduce you to my special guest, Lisa Bryan of Downshiftology. I first met Lisa virtually through her Instagram account when she was traveling the world and posting up some amazing photos of her time in Bali. (It made me want to go back immediately.)
Lisa’s got some incredible things going on over at her site, and as a Celiac, she’s mastered the art of eating and cooking gluten-free. Not to mention, her photography is absolutely stunning, as you’ll see here in this recipe. Go follow her, because I know you’ll love her signature laid-back, healthful style. Take it away, Lisa!
The Inspiration for This Crispy Skin Salmon
With June gloom behind us in California, we’re smack dab in the middle of gorgeous, warm and sunny summer days (hallelujah!). For me, sunny and bright skies translates to sunny and bright food. My body craves light, nourishing, vibrant (and of course delicious!) meals. Are you the same?
On the weekend I picked up several pieces of beautifully fresh salmon from Santa Monica Seafood. Oh, how I love Santa Monica Seafood! I also swung by the farmers market and grabbed zucchini, cucumber, spinach and radishes. Truth be told, at the time I had no idea what I was gonna make! That’s how I usually roll. Grab tons of healthy food, then challenge myself to come up with a meal.
I’ve also been focusing a lot on breakfast recipes lately (hello: green smoothie pancakes and sweet potato “toast!”), so it was nice to switch it up. And crispy skin salmon is the best!
Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad Recipe
Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad is a perfect light meal for a hot day. It's gluten-free, paleo, and whole30 friendly.
Ingredients
- 4 pieces salmon skin on
- 3 cups baby spinach
- 4 small zucchini sliced lengthwise
- 1 large cucumber peeled, sliced and halved
- 4 radishes thinly sliced
- 2 tbsp avocado oil
- Dill for garnish
- Sea salt and black pepper
Instructions
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Make the salad by tossing the spinach, zucchini, cucumber and radishes together in a bowl. Set aside.
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Add the avocado oil to a large, non-stick sauté pan on medium-high heat. Place the salmon skin side down and cook for 4-5 minutes. Leave the pan uncovered, but use a splatter guard to protect from hot oil splatters. Flip the salmon and cook for an additional minute.
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Divide your salad mix between the plates and top with a piece of salmon. Sprinkle with salt and pepper. Garnish with dill and drizzle the cucumber dill vinaigrette on top.
Recipe Notes
My recipes are all in a meal planner. Check it out!
Cucumber Dill Vinaigrette Recipe
Top your simple salad and Crispy Skin Salmon with this refreshing Cucumber Dill Vinaigrette!
Ingredients
- 1/3 cup olive oil
- 1 small cucumber peeled and sliced
- 3 tbsp white wine vinegar
- 2 tbsp fresh dill chopped
- 1 tsp dijon mustard
- 1 tsp honey
- 1/2 tsp salt
Instructions
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Make the vinaigrette by combining all ingredients in a food processor or blender. Pulse until smooth.
Recipe Notes
My recipes are all in a meal planner. Check it out!
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